it's nice to get a response like that, thank you for sharing.
by the way, what's the belgium way of making sauerkraut? i know the germans do it different, it's not a stamppot ('mash pot') like we do it. and the traditional jew version is with poultry instead of diced, smoked bacon and smoked sausages. but i love that smoky flavor with the sauerkraut. i experimented with smoked turkey instead of bacon the other day, but i prefer the bacon. we cook the sauerkraut (sometimes in wine or apple juice) with spices, the most important being juniper berry. i also use black pepper, cloves, and sometimes a piece of cinnamon bark. we use whole milk, butter or sour creme to make the mash more creamy and full.
another favorite of mine is andijvie stamppot ('endive mash pot'). it features raw andive, diced and baked pieces of smoked bacon, mashed patatoes of course, black pepers and for fullness we use milk and/or almost completely melted cubes of dutch cheese. all mashed together. the andive goes in last, it need to maintain some crispness. this dish is bitter and smoky, like a leather chypre.